WW Points: 4
20 ounces boneless skinless chicken breast
1 tablespoon olive oil
8 ounces pineapple chunks in juice — drained except for 2 tablespoons juice
2 cups broccoli florets
4 cups fresh spinach
1/2 cup red onion — thinly sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.
In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.
To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.
Per Serving: 187 Calories; 9g Fat (45.3% calories from fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.